perfect folding nabkin for fine dining restaurant food and beverage knowledge
food and beverage fine dining restaurant training BODY LANGUAGE THE BASICS 1) Your posture. Good posture – Standing up straight, with your shoulders back and
chin up. Bad posture – slouching, with your shoulders drooping, back curved and
head down. free song
2) Eye contact. You should always look Guests in the eye when you speak to them.
3) Your expression. Smiling makes the Guest feel welcome, comfortable, and at ease.
Frowning, or looking annoyed or bored, tells the Guest you don’t want to be there.
4) Your hands. Use an open palm when gesturing. Pointing is considered very rude
and aggressive.
5) Movement. Never run in the dining area. Also don’t walk too slowly. Always stand
aside for Guests. Understanding the Dining
Experience
The Ten Phases of Service Extended Menu Sequence Service Styles The Five Senses in Guest Areas Five Senses – Interactive Analysis Cutlery Introducing Cutlery The Starter Knife and Fork The Main Course Knife and Fork The Fish Knife and Fork The Steak Knife The Butter Knife The Cheese Knife The Oyster Fork The Teaspoon and Demitasse Spoon The Soup Spoon The Dessert Spoon and Dessert Fork Polishing CutleryThe Rules of Cutlery Linen and Table Décor The Fundamentals of Linen Rules of Linen The Simple Square Napkin Fold The Simple French Napkin FoldThe Pyramid Napkin FoldThe Cutlery Napkin FoldThe Bread Pouch Napkin FoldThe Lily Napkin Fold The Bird of Paradise Napkin Fold The Bishop’s Hat Napkin Fold The Diamond Napkin Fold The Rosebud Napkin Fold Linen During Service
Table Décor
Roles and Responsibilties
Who’s Who in Service
Who’s Who in the Kitchen
Teamwork
Duties and Checklists
Sections and Position numbers
Crockery
Introducing Crockery
Polishing Crockery
The Rules of Crockery
Apperance, Hygiene and
Uniform
Hygiene and Appearance
Uniform
The Waiter’s Toolkit
Hygiene in a Food Service
Environment
Glassware
Polishing Glassware The Rules of Glassware
Tumbler Glasses
Stemware
Basic Communication
Body Language – The Basics
Common Mistakes and Bad
Habits
Communicating with
Colleagues – Before Service
Communicating with
Colleagues – During Service
Communicating with
Colleagues – After Service
Setting Up a Dining Room
Getting the Guest Information
Cleaning the Dining Area
Tables and Chairs
Setting a Table
A Focus On – Setting a Big
Round Table
A Focus On – White Gloves
The Waiter’s Station
Resetting the Table During
Service
